Ginger Family

Appears in

Oxford Encyclopedia of Food and Drink in America

Published 2004

About

The “ginger family” refers to a group of tropical Southeast Asian perennials of the family Zingiberaceae. Ginger and turmeric are prepared from the dried rhizomes, while the seeds of cardamom, whole or ground, provide the spice.

Cardamom (Elettaria cardamomum) seeds are used with meats, poultry, sausages, pickles, soups, stews—curries, or Arabic dishes—and Scandinavian and Dutch baked goods. Cardamom pods come in three forms: green, white (bleached), and black. The black variety is larger and has a smoky flavor—it is rarely seen in the United States.

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